Cinnamon Roll Cookies have honestly saved my sanity during some wild, sweet-tooth emergencies. If you’ve ever stood in your kitchen at 10 p.m. craving a cinnamon roll but didn’t want to haul out the yeast, you know the struggle. Making these cookies is way less drama than making real rolls (no waiting around for dough to rise—yes, please). Trust me, Cinnamon Roll Cookies deliver that same gooey, swirly magic but are far easier to whip up. Plus, if you’re into trying new bakes, there’s a guide with more crazy delicious twists over at [soft chocolate chip cookies] and even next-level [frosted sugar cookies]. These cookies are the reason my friends keep “just stopping by” for coffee.
How to Make Cinnamon Roll Cookies
Alright, so let’s jump in. First thing, you’re basically making a sugar cookie dough—nothing fancy, I promise. Roll that dough out flat, sprinkle on a mix of cinnamon and sugar (and if you don’t, I’ll judge you just a smidge), then roll it up like a log. Slice it into cute spirals. You’ll want to chill your dough before slicing—learned that the hard way by turning my first batch into sad, squished blobs.
Bake them off until they’re juuust golden at the edges. The real kicker? That drizzle of glaze at the end. Just powdered sugar and milk (simple stuff). If you want, you can go nuts and add cream cheese to the glaze. I’ve tried it and… whoa. If you’re needing more inspiration, check out easy roles like [classic snickerdoodles] or even the [best homemade cookies].
“I never thought I’d bake anything so cute and delicious! My kids fought over the last one. Already planning the next batch.” — Jamie K.
| Tip | Description |
|---|---|
| Chill the Dough | Let the dough chill for at least 30-60 minutes to prevent spreading. |
| Use Dental Floss | Slice the chilled dough with unflavored dental floss for clean cuts. |
| Rotate the Pan | Midway through baking, rotate the pan for even cooking. |
| Bake Until Golden | Watch your cookies closely; remove them just as they’re golden for the best texture. |
| Airtight Storage | Store baked cookies in an airtight container for up to 4 days. |
Expert Baking Tips
Oh, where do I start? I’ve ruined batches before, so here’s me saving you from my rookie mistakes. First, don’t skip chilling the dough—otherwise you’ll basically get cinnamon pancakes. If your dough cracks while rolling, squish it back together, honestly, no shame. Make sure to slice each swirl with a sharp knife or, even better, use some unflavored dental floss (sounds weird, works like a charm).
When it comes to baking, keep a close eye—just one or two minutes too long and they dry out (sad face). Rotate your pan halfway for the most even bake, especially if your oven bakes like mine (aka, with a mind of its own). Don’t crowd the cookies on the sheet either. That’s asking for disaster. Lazy spacing makes for one giant cookie blob, which is only cute in cartoons.
Storing & Freezing
If you don’t eat them all right away, Cinnamon Roll Cookies actually keep pretty well. Airtight container is a must—otherwise, they’ll get weirdly chewy. On the counter, they’re good for around three to four days. I find hiding them from my family gives them the best shelf life, ha.
Freezing? Totally doable! Freeze dough spirals before baking (just spread out on a tray, freeze, plop in a freezer bag) and you can have fresh cookies any time the mood strikes. Baked ones freeze too—just reheat briefly in the oven to bring back that lovely soft texture. Don’t microwave though unless you want tough hockey puck cookies. I learned that the hard way.
Ingredient Notes
So let’s chat ingredients—because yes, they matter. Real butter makes these what they are. Don’t even bother with margarine. Use a good vanilla—it makes all the difference. Light brown sugar works for the filling, you can swap in a bit of dark brown if you want a more caramel-y swirl. And please, real cinnamon. It’s, you know, in the name.
If you’re feeling wild, throw in a dash of nutmeg or cardamom to the filling. For the glaze, I usually stick to classic powdered sugar and milk, but hey, do you—swap in a bit of maple syrup or citrus juice for fun. One friend added orange zest and her cookies vanished in a hot minute.
Recipe FAQs
Q: Can I make Cinnamon Roll Cookies gluten free?
A: Yup! Swap in your fave gluten-free flour blend. You might need to adjust the liquid a bit.
Q: Is it possible to skip the glaze?
A: Of course, but I’ll give you side-eye. The glaze really makes it pop.
Q: Can I freeze the dough overnight before slicing?
A: Totally! Actually makes slicing way cleaner. Let it thaw for 10 minutes so you don’t break a knife.
Q: My cookies spread too much. What went wrong?
A: Dough too soft or not chilled long enough. Next time, chill it longer (30-60 minutes at least).
Q: Are these super sweet?
A: They’re sweet, but not cloying. If you love cinnamon rolls, you’ll be happy.
Bring the Sweet Magic to Your Kitchen
Well, there you have it. You’ve got all the secrets for making Cinnamon Roll Cookies that’ll blow any store-bought cookies out of the water. If you’re inspired, there’s even more ideas and baking tricks from places like [Serious Eats] and big baking blogs. I say, grab your mixing bowl, make a mess, and let your kitchen smell like pure, sugary joy. If you try them, tell me how it goes—or, better yet, send cookies. I’m not above a little cookie bribe.
Cinnamon Roll Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious Cinnamon Roll Cookies that deliver gooey, swirly magic without the hassle of yeast dough.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp ground cinnamon
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp milk (for glaze)
Instructions
- In a large bowl, cream together butter and sugar until fluffy.
- Add in the egg and vanilla, mixing well.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the butter mixture.
- Once combined, roll the dough out flat on a floured surface.
- Sprinkle the cinnamon and light brown sugar mixture on top and roll the dough into a log.
- Chill the rolled dough in the refrigerator for at least 30-60 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled log into spirals and place them on the baking sheet.
- Bake for 10-12 minutes until edges are golden.
- For the glaze, mix powdered sugar with milk until smooth and drizzle over the cookies.
Notes
Chill the dough properly to prevent spreading. Use dental floss for precise slicing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American